Southern Mandarin Orange Cake
1 2 layer package butter cake mix
1/2 to 3/4 cup vegetable oil
4 eggs
1 11 ounce can mandarin oranges and juice
16 ounces whipped topping
1 6 ounce package vanilla or French vanilla instant pudding mix
1 20 ounce can crushed pineapple, drained
Beat cake mix, oil, eggs and undrained mandarin oranges in mixer bowl until combined. Spoon into 3 greased and floured 9 inch cake pans or 1 9 x 13 inch pan. Bake at 350F for 20 minutes. Cool for 20 minutes on wire rack. Combine whipped topping, pudding mix and pineapple in bowl; mix well. Spread mixture between layers, sides and on top of cake. Store, covered in refrigerator. Chill overnight to enhance flavor.